My question is when I par boil my HM sausage in cases I noticed I lose more flavor then commercial ones. Is this because of lack of binders, soy, milk powders, chemicals, etc? Sometimes I use them in certain sausages, lot of times no.

Curious, I par boiled some HM brats in a beer spice mix that I used for Jacksonville brats sometimes and when used it for HM brats all the flavor come out, with Jacksonville its not real noticeable.

I heat at less than boiling, about 165-170 F for 15 minutes. I then cool them quickly in cold water and dry them on a rack overnight in the fridge. The lack of binders can effect the taste after boiling as can the quality of the bind in sausages made without additives. You might also compare the salt amounts of Johnsonville brats with yours as this could be part of the taste difference as well.

NCPaul wrote:I heat at less than boiling, about 165-170 F for 15 minutes. I then cool them quickly in cold water and dry them on a rack overnight in the fridge. The lack of binders can effect the taste after boiling as can the quality of the bind in sausages made without additives. You might also compare the salt amounts of Johnsonville brats with yours as this could be part of the taste difference as well.

Hum salt.. interesting.. just seems like a lot of flavors expel after boil, do the mentioned above binders help retain flavors?

I don't think the binders help retain flavor, and depending how much you use could even mask the spice flavor. I just looked up the ingredients for Johnsonville Brats and they have no binders listed and include 2% salt. The poaching method that Paul mentioned shouldn't cause much of a loss of flavor, if any. I do it all the time.Share your recipe here and maybe we can tell if thats the problem.